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Southern Cornbread Dressing

Cornbread dressing with chicken is a Southern classic. This simple recipe — made with leftover chicken and store-bought cornbread — will surely be a hit with your family, whether it's served at your holiday table, a special Sunday dinner, or anytime the mood for comfort food strikes. If you have extra time, by all means, poach some chicken breasts and make your own cornbread!
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course lunch/dinner
Cuisine American
Servings 18 people
Calories 2045.8 kcal

Equipment

  • 1 Medium Skillet
  • 1 Large Mixing Bowl
  • 1 Potato Masher
  • 1 9x13 inch Baking Dish

Ingredients
  

Main

  • ¼ cup butter
  • ½ cup chopped onions
  • ½ cup chopped celery
  • 1 1 pound loaf cornbread, crumbled
  • 1 1 pound loaf day-old white bread, torn into small pieces
  • 1 pound shredded cooked chicken breast meat
  • 4 cups chicken broth or more to taste
  • 1 10.5 ounce can condensed cream of chicken soup
  • 6 large eggs
  • 2 teaspoons poultry seasoning
  • ½ teaspoon ground black pepper
  • ⅛ teaspoon garlic powder

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter in a skillet over medium heat. Add onions and celery; cook and stir until tender, 5 to 7 minutes.
  • Meanwhile, combine crumbled cornbread and white bread pieces in a large bowl.
  • Add cooked onions and celery to the bread mixture. Mix in shredded chicken, 4 cups chicken broth, condensed soup, eggs, poultry seasoning, pepper, and garlic powder. Blend with a potato masher until mixture is the consistency of gelatin. Add up to 2 cups more broth to attain the desired consistency. Transfer to a 9x13-inch baking dish.
  • Bake in the preheated oven until dressing is golden brown, about 30 minutes. humblepieliving

Notes

For an elevated dressing, use homemade cornbread and slow-poached chicken breast. Toasting the day-old white bread briefly before crumbling can add a layer of nuttiness and better structure. When sautéing onions and celery, cook them until deeply translucent and sweet, not just tender, to build a robust flavor base. The broth quantity is key for moisture; adjust to achieve a moist, not dry, consistency after baking. Don't over-mash; a little texture from the bread is desirable. Consider adding fresh herbs like sage and thyme for brighter aromatics. Ensure the eggs are thoroughly incorporated to bind the dressing without it becoming rubbery. A beautifully golden-brown crust signals perfection.